PANNA COTTA RECIPE

400ml double cream

60g caster sugar

1 vanilla pod, split lengthways

fresh bananas, for everyone

strawberry compote, for everyone

Method

Add some sheets of gelatine to some bowl of cold water and soak for five mins.
Pour the milk and cream right into a saucepan using the sugar and vanilla seeds (to scrape the seeds from the pod, use the rear of a knife). Stir to mix and produce to some simmer, then remove in the heat. Go ahead and take gelatine from the cold water and squeeze the excess, then increase the milk mixture. Stir until completely dissolved. Tip into four ramekins and put within the fridge to create not less than a few hrs.
For everyone, turn each ramekin upside-lower onto an amount plate. When the panna cotta will not give up, carefully dip the ramekin inside a bowl of tepid to warm water to release it. Serve having a drizzle of strawberry compote and sliced fresh bananas.